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Kaempferia galanga is used as a spice in cooking in Indonesia, where it is called kencur ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. Beras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink. Its leaves are also used in the Malay rice dish, nasi ulam.
In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi (草餅) or yomogi mochi (蓬餅), [15] or rice flour dumplings called kusa dango (草団子). [16] [6] The young leaves can be lightly boiled before being pounded and added to impart a pleasant colour, aroma and flavour. [16]
culinary, medicinal root, flowers, leaves also used as a vegetable and to make candy: Black cardamom: Amomum subulatum and Lanxangia tsaoko: Zingiberaceae: perennial herb culinary, medicinal seeds, rhizome Angelica: Angelica archangelica: Apiaceae: biennial herb culinary, medicinal stem, leaves also used as a vegetable: Dill: Anethum graveolens ...
The health functional fried honey cake according to the present invention is manufactured by being baked in an oven instead of a traditional way using Eucommia, monarchy, Angelica, mulberry leaves, or tea powder, thereby reducing more calories and fat than when fried honey cake is manufactured by the traditional way and improving antioxidant ...
The wood is used in construction. [8] Litsea garciae has many medicinal uses. The Iban use the lightly burned bark to treat caterpillar stings, and use a bark poultice to treat boils. The Selako use a poultice of the leaves or shoots along with shallot and fennel seeds to cure infections and skin diseases. It is also used to treat skin burns.
Health benefits of dark chocolate Relieving stress In addition to stress-managing tools like meditation and exercise, eating a healthy diet has been linked to stress-relief — and yes, that ...
Aasmi - Made with rice flour and the juice of a leaf called dawul kurundu (okra juice can be used as a substitute), deep fried and topped with pink-coloured treacle. Puddings and toffees: Kalu Dodol - A solid toffee-, jelly-like confection made by lengthy reduction of coconut milk, thickened with rice flour and sweetened with jaggery.
Used along with turmeric, it is a standard component of lentil curries, such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is quickly heated in hot oil before it's sprinkled on the food. It is sometimes used to harmonise sweet, sour, salty, and spicy components in food.